Pages

Thursday, September 15, 2011

Roasted Banana Pudding

We met with friends for dinner last week. One of the ladies brought a Roasted Banana Pudding that was easy and really delicious! I would make this again. She said that she got it from the August issue of Cooking Light. The difference was that she didn't make it "light". She whipped her own cream instead of using fat free as recommended in the recipe.

I think I should make this one again, this weekend. To repeat myself, it was great!

Place bananas on a jelly-roll pan covered with parchment paper. Bake at 350° for 20 minutes. Remove 3 bananas; cool completely. Peel and cut into 1/2-inch-thick slices. Bake the remaining 2 bananas at 350° for an additional 20 minutes. Carefully peel and place the 2 bananas in a small bowl, and mash with a fork until smooth.

Combine milk and 1/3 cup sugar in a saucepan over medium-high heat. Bring to a simmer (do not boil).

Oh my goodness, I absolutely love banana pudding but have never had a roasted banana pudding. Sounds SO good! I would use real whipped cream too. I buy Cooking Light but unfortunately missed this recipe, I'm so glad you posted it. And Kate, I keep forgetting to tell you, that salmon in parchment recipe you posted this summer. I've actually made it a few times now - we LOVE it!! I haven't taken any pics so haven't posted it, but one of these times, lol. Great recipe - thanks!